Friday, 23 October 2015

Jam cake fillers - Day 23 Blogtober





























So today for you guys i have got my very lovely sponge cupcakes, hmm maybe i should figure out a really fancy name, but seeing as i cant think of one were just call them Lily's jam fillers, seeing as they get filled with jam it seems like a good name! 

Ingredients:
225g unsalted butter, at room temperature (or i use flora)
225g caster sugar 
210g self raising flour, sifted
1 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
3-5 table spoons of water


To start off with you will need to preheat the oven to 160 (fan oven). You will then need to weigh out the butter and the sugar, cutting the butter into small cubes and putting them into a bowl to then be mixed to create almost a soft cream. The go ahead and add the eggs and mix well. 



Then you need to add the flour, (sifted) baking powder and the vanilla extract, at this point you will be ready to put them in to your cake cases. I used Christmas ones because i didn't have any others the size i wanted.




You will want to leave them in the over for around 15-20 minutes or until they are brown on top and cooked inside ( you can find out if they are cooked inside by putting a knife in and when pulling it out if its clean then they are cooked. Once you have left them to cool, (I left mine for a few hours and then came back to them) you will want to cut small circles out of the middle of each cake going in around half way.



When it comes to filling them and icing the cakes you will need two things, jam and butter icing, you can either make that or buy it. For mine i used strawberry and raspberry jam and then made vanilla butter cream for the topping. 

It's safe to say that these were amazing! 

I'd love to know what kind of cakes you love to make.


Lilypad xo




1 comment:

  1. Mmmmm I would so love one of these right now =]

    emyii90.blogspot.co.uk

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